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Grilled Chicken Recipe with Sage, Rosemary, and Garlic Dried Herb Rub

This grilled chicken was rubbed with the Sage, Rosemary, and Garlic Dried Herb Rub I made about a month ago, then marinated all day in a mixture of white wine vinegar, olive oil, Dijon mustard, and garlic. When I posted the recipe for the dried herb rub, I promised I'd show how I used it, but if you don't have the rub, you can substitute dried herbs and make this recipe. The rub made the chicken extra flavorful, and the long marinating time kept it moist, even though I got a phone call and grilled it longer than I wanted to! I hope I'll get a chance to make another batch of this sage and rosemary rub before winter, because I can tell it will be perfect on all kinds of roasted vegetables and meats.

Put 2 T Sage, Rosemary, and Garlic Dried Herb Rub in mortar and pestle and grind until the herbs are crushed and powdered. If you don't have the dried herb rub, I'd use 1 T dried sage, 1 tsp. dried rosemary, 1 tsp. dried garlic, and 1/2 tsp. sea salt, and then crush it together. (I'm giving the recipe for 4 servings, even though these photos only show two pieces of chicken.)

Put chicken into Ziploc bag, pour in marinade ingredients and let marinate all day in the refrigerator. To cook, let chicken come to room temperature while grill heats, then grill over medium-high heat about 15-20 minutes total cooking time, or until chicken feels firm, but not hard, to the touch and is lightly browned.

Trim all visible fat and tendons from chicken breasts, then make tiny slits crosswise down the length of each chicken breast. (This helps the marinade to penetrate the meat better.)

Put the 2 T of dried herb rub (or the mixture of dried herbs listed above) into mortar and pestle and grind until crushed and powdered. (If you don't have a mortar and pestle, put the herb rub or herb mixture in a plastic bag and crush with something heavy.) Rub chicken on both sides with the herb mixture, rubbing it in until all the dried herbs are used.

Put chicken in a Ziploc bag or flat plastic container. Whisk together marinade ingredients, then pour over chicken. Seal bag or container and marinate chicken in refrigerator all day. (If you're home, turn it a few times, but it's not essential.)

To cook, spray grill with nonstick spray or olive oil, then remove chicken from refrigerator and let it come to room temperature while gas or charcoal grill preheats to medium-high. (You can only hold your hand there for a few seconds at that temperture.) For grill marks, cook chicken 4-5 minutes on first side, then rotate and cook 4-5 minutes more before turning chicken over. Total cooking time will be 15-20 minutes, but chicken is done when it feels firm to the touch and is lightly browned on both sides. (Don't talk on the phone and overcook the chicken like I did, although it still did taste great.) Serve hot.

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Cheryl, I don't think the fresh sage will "rub" on to the chicken the way this rub did, but you could chop up the sage and add it to the marinade ingredients. Or if you're feeling ambitious, make the dried sage rub. You'll be glad you did!

Kalyn-- I have tried something like this recipe before, and can't wait to try it again!

For the marinate I put chicken in ice tea overnight. It is unbelievable!!! I can't even tell you how moist it is. Not nessesarily for this recipe, but try it sometime... you'll be shocked. It tastes nothing like tea by the way :)

Thanks Kalyn, for another wonderful idea! I have learned to use different herbs in my cooking just from reading your posts. I also have a brand new dill plant and a tarragon plant (in pots) because I am so inspired by you! :)

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